Keto Pumpkin Spice Monkey Bread Muffins

These Keto Pumpkin Spice Monkey Bread Muffins are truly the low carb breakfast of champions! Easy and fun to make, these keto monkey bread muffins have built in portion control and reheat perfectly straight from the freezer – so they can be made weeks or even months ahead!

I’ve had this concept in my “recipe ideas” list for over a year, but never got around to making them until now. After trying them, man am I sorry that I didn’t make these delicious keto monkey bread muffins sooner! So much time wasted when we all could have been eating these!!!! 😭

I’VE FAILED YOU AND I APOLOGIZE. Let’s try not to dwell on past mistakes though, and just be glad that this keto monkey bread muffin recipe is here now and ready to make all of your keto breakfast dreams come true. 😂

Ok so the base of these keto pumpkin spice monkey bread muffins is the mozzarella dough based on the popular “Fat Head” pizza dough. I made a few tweaks to it, and then added solid pack pumpkin puree and some typical pumpkin spices to dress it up a little.

It’s super easy to work with so don’t be intimidated!

To assemble, I formed the dough into balls and rolled them in a cinnamon and sweetener mixture, then placed them in a muffin tin, three at a time. Then melted some butter into the extra sweetener mix and spooned that over the top of each one.

Finally, I threw some chopped pecans on there because I love the texture that it adds – but you can omit them if you choose. Then bake them and try not to eat them all in one sitting (this is where the freezing comes in – it’s for self preservation purposes, trust me on this one.)

Not overly sweet, these keto pumpkin spice monkey bread muffins go perfectly with a cup of coffee for breakfast or a snack. My favorite thing about them is that like “real” monkey bread, they are best eaten warm so they are pillowy and soft. You can bake these and freeze them, then pop them in the microwave for 30-40 seconds and they will be springy and fragrant – exactly like they came out of the oven!

Just to be sure, I tested it multiple times. You know, for science.

I like the portability of these keto monkey bread muffins as opposed to making it in one large bundt or cake pan because of the built in portion control and ease of reheating. That being said you could likely make these in the traditional way as one big monkey bread – but I wonder if the center will bake properly before the outsides get too hard – another argument for making them in muffin form.

If you do try it as a large keto monkey bread please let us know in the comments how it goes, and how long you baked it to cook through in case others want to try it.

Keto Pumpkin Spice Monkey Bread Muffins

Description

These Keto Pumpkin Spice Monkey Bread Muffins have built in portion control and reheat perfectly straight from the freezer – so they can be made weeks or even months ahead! Low carb, gluten free, atkins friendly.

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These are amazing, just pulled them out of the oven…they look beautiful, just like the real thing! Now after eating one, I’m still sold on these. The texture is a bit different, maybe from the coconut flour? They are very filling, I am completely full and satisfied after eating one. Not too sweet which I really like. Thanks so much!

I made these last night!! So good!! I made your keto icing to accompany them…absolutely delicious! I’ve been keto for 2 years now. I was getting bored with my usual go-tos…these are welcome addition. It took a little bit longer than 5 mins in prep time but I’m sure that will speed up with practice. (Your pumpkin cheesecake recipe is a staple in or dessert treats as well!) thanks for all your recipes!!

I’m new to Keto. I’ve been doing research and trying new recipes. This looks delicious! What I’m having a hard time with is almond flour. While I am impartial to it, my husband has an allergy to tree nuts. Any suggestions as to a substitute since so many recipes call for it?

You might try Tigernut Flour. Despite the name, it’s from a root, not a nut. It is slightly sweet, so best used in sweet dishes or dishes with strong flavors. Let us know if you use it in this recipe, and how it turns out.

These look delicious! If I wanted to take monkey bread that I can eat to a party could I use this recipe in a regular bundt pan like regular monkey bread? How do you think that would turn out and do you think I would need to increase the ingredients or make any adjustments?

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →